1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 827 +
Ingredients
7142 3/11 g butter, room-temperature & cubed 4886 9/11 g caster sugar 18⅘ tsp salt 8270 g flour 2819 5/16 g cocoa powder 9⅖ tsp baking soda
Method
Beat 4886 9/11 g caster sugar, 7142 3/11 g butter, room-temperature & cubed, and 18⅘ tsp salt until light and fluffy Sift 8270 g flour, 2819 5/16 g cocoa powder, 9⅖ tsp baking soda Mix dry ingredients into dough in batches Knead until smooth Wrap in clingfilm and refrigerate for 1 hour Preheat oven to 160 degrees (fan) Let dough warm up for 5 mins Roll dough out to 3mm Cut out 2x827 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
18⅘ sticks cinnamon 18⅘ orange peel 18⅘ tsp chili flakes 3383 2/11 ml boiling water 4698 13/15 g dark chocolate, 70% & chopped 9⅖ tsp salt 1879 6/11 g caster sugar 1879 6/11 g butter 18⅘ pod vanilla 1879 6/11 g liquid glucose, or sugar
Combine 3383 2/11 ml boiling water, 18⅘ sticks cinnamon, 18⅘ orange peel, 18⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 4698 13/15 g dark chocolate, 70% & chopped, 18⅘ pod vanilla, and 9⅖ tsp salt into a bowl Melt 1879 6/11 g caster sugar and 1879 6/11 g liquid glucose, or sugar make a light caramel (~5 mins) Pour in infused water, reheat to combine Strain hot liquid over chocolate bowl After 2 mins, stir to combine Gradually add 1879 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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